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3 tbsp. olive oil
3 cloves garlic, minced
3 tbsp. butter
1/2 c. Chablis or other dry white wine
1 tsp. capers
4 tsp. onion, finely chopped
1 can minced clams
1 can whole baby clams
1 tsp. each, oregano and basil

Saute onions and garlic in olive oil until golden brown. Add juice from both cans of clam to onion mixture. Then add butter, wine, capers, basil and oregano and simmer over low heat. Put the water on for your choice of pasta, angel hair is good. When the water boils, add the pasta to the water. Then add the clams to the onion mixture and just heat through. When your pasta is done al dente and drained, your clam sauce will be ready to go! Serve with grated Romano cheese and a good green salad. Makes an excellent easy meal!
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